Sevilla Manhattan Recipe

Chill glass

Place your coupe or Nick & Nora glass in the freezer for a few minutes or fill it with ice and cold water while you prepare the cocktail to ensure it is well chilled.

Measure and combine

In a mixing glass, add 2 oz bourbon or rye whiskey, 1.5 oz J. Carver Sevilla orange liqueur, 1 oz Carpano Antica sweet vermouth, and 2 dashes of Angostura bitters.

Add ice and stir

Fill the mixing glass with large ice cubes. Stir the mixture gently and continuously for about 20–30 seconds (or roughly 20–30 full revolutions) until the drink is well chilled, slightly diluted, and slightly viscous on the spoon. Aim for a silky texture and a temperature around 0–4°C (32–39°F).

Strain

Discard the ice/water from your chilled serving glass if you used that method. Using a Hawthorne or julep strainer, strain the stirred cocktail into the chilled coupe or Nick & Nora glass. Use a fine mesh strainer if you prefer extra clarity.

Express and garnish

Take an orange peel and hold it over the cocktail, skin side down. Give it a firm twist to express the oils across the surface of the drink, then rub the rim of the glass with the peel. Drop the peel into the cocktail (or rest it on the rim) as garnish.

Serve

Present immediately. Sip slowly to appreciate the balance of Sevilla's bright bitter-orange character with the rich vermouth and whiskey, finished by the aromatic bitters.

If you don't have large ice cubes, use as-large-as-possible cubes or a lot of smaller ice and stir a bit longer to achieve proper dilution. If you prefer a slightly sweeter, more vermouth-forward profile, increase Carpano Antica to 1.25 oz. For a drier Manhattan, reduce vermouth to 0.75 oz.